INGREDIENTS
Bottle gourd (lauki/doodhi), peeled and grated 4 inch piece
Split green gram skinless (dhuli moong dal), soaked 1 cup
Salt to taste
Ginger, chopped 1/2 inch piece
Fresh mint leaves 8-10
Oil 1 tablespoon
Asafoetida a pinch
Cumin seeds 1 teaspoon
Cinnamon 1/2 inch stick
Curry leaves 6-8
Lemon juice 1 1/2 tablespoon
METHOD
Boil the moong dal with four cups water, salt and ginger in a deep non-stick pan till it is almost done. Add the lauki and cook. Add mint leaves and continue to cook till the dal is completely done. Mash it with a hand blender. Heat oil in non-stick pan. Add asafoetida, cumin seeds, cinnamon and curry leaves and sauté till fragrant. Add it to the dal and mix. Add lemon juice and serve hot with steamed rice.
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